Lemon Angel Wings
The light lemony flavor of these angel wings is wonderful and very impressive. They are quite showy on a cookie tray. —Charlotte Westfall, Houston, Texas
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1/2 cup sour cream
- 1 teaspoon grated lemon zest
- 10 tablespoons sugar, divided
Reviews
I love these, but I don't know if the quantity (3 dozen) is just an error or if the size you cut (1/2") is an error, doesn't 4 rolls 12" long, cut into 1/2" slices, should equal 8 dozen cookies, not 3 dozen...
I just now finished making a batch of these. They are tricky to make but they are so worth it because they are so pretty and have such a light lemony taste. I followed the recipe to the letter, the only thing I did different was bake them on parchment paper instead of foil, and I had no problem whatsoever with them sticking. One thing I would recommend, make sure you coat the dough squares with lots of sugar before you roll them into rectangles. I mean a LOT. And sprinkle sugar on your wax paper, too. Halfway through your rolling, peel the paper off and coat both sides of the dough with sugar again. That will make it a lot easier to roll them into "scrolls". You definitely have to treat them gently when flipping, but I didn't have any break apart. Don't worry about all the sugar, it enhances the lemony flavor. You really need to use it liberally with the coating.
Dough was difficult to work with and the cookies, once baked, fell apart into at least two pieces. Didn't retain shape while baking either. Cannot share on my cookie trays this year, sadly i will toss them or just keep them for myself - the flavor was OK but the finished product is just not appealing. Wanted to share my experience as i read the few reviews so gave them a whirl, but was very disappointed. And I am a fairly experienced baker.
Lemon angel wings? More like pie crust pinwheels as almost every one broke in half either while slicing or flipping, and I couldn't taste any lemon at all. They just taste like bits of pastry crust. Seemed to help to slice them fatter than a 1/2 inch, and if I made these again (which I won't), I'd at least double the lemon. A lot of work for a disappointing cookie.
These are my new favorite cookies! LOVE them!!! So easy & good!
These were delicious! We couldn't stop eating them. They were quite time consuming and tricky to make. Mine didn't really look like the ones in the picture. I had trouble keeping them from breaking or getting too brown. But even the brown ones went fast!
forgot to add that I had no problems with the cookies sticking to the foil
These cookies are delicious and have a wonderful crispy texture. I found that I did not have to bake them as long as the recipe - about 10 min on the first side, then after turning another 3 minutes.
they are delicious, but the cooking them on foil part is tricky. By the time you get them all flipped they stick so badly you can't get them off the foil.